Classic Durban Style Chicken Breyani Recipe
In today’s article I want to share a special recipe, Classic Durban Style Chicken Breyani Recipe is a spicy Indian rice dish made with moist marinated chicken and vegetables. Classic Durban Style Chicken Breyani Recipe is a popular dish, and the effort required to prepare a traditional Classic Durban Style Chicken Breyani Recipe is greatly appreciated by all who are fortunate enough to eat your masterwork.
Classic Durban Style Chicken Breyani Recipe may appear to be a difficult dish to prepare, if you follow the steps and work methodically, it is not. If you enjoy the rich, aromatic flavours of a traditional Indian dish, this chicken biryani recipe will be a hit in your home. This dish comes to life on your taste buds thanks to the perfect combination of a delicate balance of spices.
In preparing Classic Durban Style Chicken Breyani Recipe Marinating the chicken for at least an hour is a great way to infuse deep flavours into your chicken biryani dish. This recipe includes the marinade ingredients, which go perfectly with the biryani. A variety of spices are used in the cooking of the chicken to add warmth and richness to your chicken biryani dish. When combined with the fluffy rice, you have the ultimate Indian dish on your hands.
However, Make sure you fill your home with the luxurious aromas of this delectable Classic Durban Style Chicken Breyani Recipe before winter ends. The enticing flavours are enough to entice everyone to the dinner table without you having to summon them. And don’t be surprised if your neighbours decide to drop in once they smell the aroma.
Ingredients for Preparing Classic Durban Style Chicken Breyani Recipe
- 14 cup brown lentil
- 3 of cups rice
- 1 whole chicken, cut up and rinsed
- 2 tablespoons ginger-garlic paste
- two bay leaves
- 1 green chilli, cut in half lengthwise
- 1 dried red chilli,
- 1 black elachi
- 1 tsp aniseed
- 1 curry leaf sprig
- 2 sticks cinnamon
- a pinch of fennel seeds (soomph)
- 1 tsp cumin (jeera) seeds
- 6 to 7 mint leaves
- 3 tbsp olive oil
- 1 tablespoon ghee (clarified butter)
- two onions (1 sliced and the other grated)
- 12 grated tomato
- two sprigs fresh onions
- 2 12 tbsp hot curry powder
- 1 teaspoon cumin (jeera) and coriander (dhania) powder mixture
- 2 tablespoons chilli powder
- 3 mL turmeric powder
- Season with salt to taste
- two potatoes
- a few drops yellow food colouring
- Milk with a sour taste
- margarine 50g
Method for Preparing Classic Durban Style Chicken Breyani Recipe
- In a pan with margarine, fry 1 sliced onion.
- Marinate the chicken with 12 sprigs of curry leaf, spring onion, sour milk, thyme, red chilli, 3 mint leaves, curry powder, chilli powder, turmeric powder, coriander and cumin powder, ginger and garlic paste, and a teaspoon of fried onions.
- Keep the marinated chicken in the refrigerator until ready to use.
- Cook the rice in salted water until it is tender.
- Remove the excess water from the rice and drain it.
- In a bowl, combine 3 cups of the rice with a few drops of yellow food colouring to make the rice a pale yellow.
- Cook the lentils in water with a pinch of salt to taste.
- In a large mixing bowl, combine peeled potatoes that have been cut into quarters.
- Add a few drops of yellow food colouring and season with salt to taste.
- Mix thoroughly to ensure even colour distribution.
- Deep fry the potatoes in a pan over low heat until they have a crisp outer layer.
- In a pot, heat the oil.
- Add 12 grated onion, ghee, cumin and coriander seeds, and 12 sprigs of thyme, spring onion, and curry leaf.
- Mix in the remaining mint leaves, cinnamon stick, elachi, and bay leaf.
- Allow the ingredients to cook in the oil for a few minutes.
- Add the marinated chicken when the onion becomes transparent and turns a pale golden colour.
- Mix in the salt to taste.
- Simmer the chicken for 5-8 minutes on a low heat.
- Add the remaining grated onion, curry leaves, and tomato.
- Allow the curry to cook thoroughly.
- If the curry sticks to the bottom of the pot, a little water can be added.
- When the chicken is fully cooked, remove the curry from the heat and garnish with coriander.
Classic Durban Style Chicken Breyani Placement (Layering)
- Place enough yellow rice in a large pot to cover the bottom of the pot.
- Pour in the entire can of curry.
- Layer a generous amount of chopped coriander and fried onions on top.
- Save a tablespoon of fried onions for the final layer.
- Add in 12 of the lentils.
- Layer white rice on top, followed by yellow rice and lentils.
- Set aside a tablespoon of rice and colour it a dark yellowish red (using yellow food colour).
- Add the fried onions, chopped coriander, and yellowish red rice as the final layer.
- Cover the pot with foil and cover it with a lid.
- Place this pot in a larger pot filled with water.
- Cover and steam for 30-45 minutes on a medium heat.
Top Tips to Notes
- I used Basmati rice, but long grain rice would also work well. It will not be as fragrant, but it will suffice.
- I use a medium masala called Rumbo Russo that I bought from a spice shop in Durban. You can, however, increase the amount of Kashmiri chilli powder and use only that.
- You can omit the fried onion entirely. It adds a lovely flavour to the biryani but is not entirely necessary.
- If you want to add more richness, increase the amount of butter.
Classic Durban Style Chicken Breyani Recipe is a delectable recipe I know you will love to try with your family and friends. This recipe is not just yummy but very healthy because of it nutritional content. Nevertheless, do not fail to share your thought about this recipe on the comment section.
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